West Grove Farmers’ Market

Thursdays  2pm-6pm

Harmony Park, West Grove

Thursday, October 6, 2011

Greetings, Farmers’ Market Friends—It’s great to see so many of you on these last few

precious Market Thursdays, and this newsletter will keep you up-to-date on Market

offerings through season’s end, at the close of this month.

The folks from Stephen’s Greenhouse have rejoined us for the autumn
season, with their gorgeous chrysanthemums. Now is the best time for
planting them, to ensure winter hardiness & good bloom again next fall.
They also can be nicely displayed in their pots.

Clover Hill Farm now offers cabbage, rutabagas, cauliflower, broccoli,
spinach, arugula, radishes, turnips, Asian pears, many varieties of apples, &
delicious unpasteurized, preservative-free apple cider; brussels sprouts will
be coming soon. Such summer vegetables as tomatoes, green & wax beans,
yellow squash, beets, carrots, & eggplants will be around for a while longer.
Henry Fisher has butternut, acorn, carnival, & winter squashes, as well as
gourds, sweet potatoes, eggplants, bell & jalapeno peppers, & garlic.

Walnut Brook Bakery continues to offer scrumptious baked goods, now
including pumpkin pies & apple dumplings. And as always, Taste of
Puebla’s famous homemade salsas & chips are available!

Ray has his honey & candles, along with a few last fig trees & herbs. We
hope to be joined this week by the folks from Petey Possum’s Hangout, with
their great collection of kids’ books & toys, & Joan Barretta will offer her
fragrant handcrafted soaps.

Looking forward to the 2012 season, we are investigating the possibility of
moving the Market back into downtown West Grove, & we are interested in
your opinions. We feel that the Market would benefit from the vitality that a
more central location would bring, but it might bring disadvantages as well.
Would you, our loyal customers, find a move to the center of West Grove to
be a plus or a minus, or some of both? Please give us your opinions, either
by emailing us at westgrovefarmersmarket@gmail.com l or in person at the

Market on Thursdays. Thank you.While the folks from Avello Mushrooms are no longer

joining us on Thursdays, please note that they take special orders by email, @
avellomushrooms@yahoo.com. Three Birds Bouquets will rejoin us next
summer. They continue with their CSA flowers at area farms through the
fall & are happy to take special orders from Market customers. Contact
Bonnie via email @ 3birdsbouquets@gmail.com or by phone @ (610) 350-
9752.

This week’s mailing list winner is Joanette McGeoch! Joanette will receivea sample of basket of Market goodies, ready to be picked up during Market hours (2-6 pm) this comingThursday.

Spread the word & encourage your family, friends, & neighbors to visit the Market & sign up for our mailing list!

See you on Thursday!

This week’s recipe: Easy Eggplant

This recipe can be made with eggplants of any size. Using the small, thin
eggplants makes nice bite-size appetizers, which you can eat with your
fingers, & larger eggplants yield dinner-size slices, good served with pasta
or rice, for instance.

Slice the eggplant into 3/8”-thick slices. Spray a cookie sheet with nonstick
spray & arrange the eggplant slices on it. Bake at 350 for about 5 minutes,
turn slices over, & bake for 5 minutes more. Remove cookie sheet from the
oven. Put your choice of toppings on the slices & bake for 5 minutes more,
or till warmed through, cheese is melted, etc.

The first time I had this recipe, the eggplant slices were topped with cooked
spinach & small chunks of feta cheese, then served with hot tomato sauce
on the side. I have since tried topping the slices with tomato sauce &
mozzarella, & that’s good, too. But my favorite version is to top the slices
with a mixture of finely chopped scallions, finely chopped fresh ginger, &
soy sauce, then put a peeled, cooked shrimp on top.

You can really have fun with slices of the small eggplants, which can be
topped with just about anything, sort of like you would with crackers or
baguette slices.